Snacks and sides

Roasted beetroot carpaccio

Shake things up at your next dinner party by serving everything plant-based. Starting with this roasted beetroot carpaccio, your guests won't miss their meat.
Thin slices of beetroot on an orange plate on top of nut cream and orange juice vinaigrette topped with nasturtium leaves.

Photo: Con Poulos

Con Poulos
1H 30M

This playful yet elegant plant-forward take on carpaccio blends earthy beets (both cooked and raw) with a spice mix reminiscent of pastrami and a silky nut cream. It’s balanced with peppery nasturtium leaves and an orange juice vinaigrette.


Hazelnut cream
Spiced pepper mix


1.Preheat oven to 160˚C fan-forced. Wrap each beetroot in baking paper then foil; place on a tray and roast until tender (50 minutes – 1 hour). Cool slightly, then peel.
2.For hazelnut cream, place hazelnuts in a small bowl; cover with 150ml boiling water and set aside until cooled to room temperature (15 minutes). Transfer soaked hazelnut mixture and remaining ingredients to a high-speed blender and blend until smooth; season to taste. Set aside at room temperature until required.
3.For spiced pepper mix, dry-roast fennel seeds and black peppercorns in a small frying pan over medium-high heat until fragrant (1 minute). Transfer to a mortar and pestle; add pink peppercorns and coarsely grind. Stir in thyme and ½ tsp sea salt.
4.Place oil, vinegar, orange zest and juice in a sealed jar and season to taste; shake well to combine.
5.Thinly slice roasted and target beetroot using a mandolin.
6.Spoon hazelnut cream over a platter, top with roasted and raw beetroot, drizzle with orange dressing and scatter with pepper mix, nasturtium leaves and society garlic flowers.

Target beetroot is available from select greengrocers.


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